News & Updates

“For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, ….”  Matthew 25:35   
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What Does It Take to Be a Super Hero?

You are probably familiar with the movie and cartoon super heroes who have super powers such as flying, incredible strength or running extremely fast and how they often use their super powers to help others. But you don’t need to have super powers to be a super hero! ​You can use your own unique abilities and the things you have to be a super hero and help someone.

The number of people in our country who are hungry is heart breaking! Millions of people struggle with hunger every day! Some of your neighbors, friends, coworkers and maybe even family members could be having a hard time making ends meet and aren’t able to buy enough food. They are not getting the adequate nutrition they need to learn, work and thrive. Being hungry hurts!  

FHFH provides the needed protein to food banks, food pantries and feeding ministries who serve people struggling with hunger and we rely on the support of selfless donors such as you to do that. 

​You can be a “super hero” who helps save someone from the pain of hunger! You can make the difference between them going hungry or having a meal! The need is great and we encourage you to take the first step to becoming someone’s super hero by joining with FHFH as we work to end hunger!  

Thank you for your continued interest in our mission of feeding the hungry. Together we can make a positive difference! 

The Community Foundation of the Eastern Shore has awarded $1,500 funding to the Wicomico County, Maryland Chapter of Farmers and Hunters Feeding the Hungry!  This funding will assist FHFH in providing 18,462 servings of nutritious meat to the food banks and feeding programs that feed the people of Wicomico County who are in need.
 
On behalf of those in Wicomico County who struggle with hunger, we thank the Community Foundation of the Eastern Shore for their generosity and support of our mission to end hunger!
 
As leaders, grant makers, and stewards of philanthropy, the Community Foundation of the Eastern Shore connects people who care to causes that matter for the common good of the Lower Eastern Shore. They are a 501c3 nonprofit with an inspiring history of fostering charitable endeavors, and have provided $84 million in grants and scholarships to the local community since 1984. They collaborate with individuals, families, and businesses to match their charitable interests with community needs and strengthen local nonprofits through grants and resources. They are devoted to improving their regional community and believe in the power of philanthropy.

Inspired by a passion for the hunt and compassion for the hungry, FHFH is committed to addressing the problem of hunger in America. Since 1997 FHFH has provided over 20.2 million servings of meat nationally to those in need! 

​FHFH welcomes the following meat processor:

• Cut Rite Outback – Vera Beach, FL

CLICK HERE for a list of all participating meat processors.

Canned Venison with Baby Bella Mushroom Venison Gravy
by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4

I was really short on time so I decided to forgo a lengthy recipe. And instead, I grabbed a jar of canned venison. Before adding the venison, I made a quick pan gravy with mushrooms, shallots, and canned venison stock. It was so yummy… and quick!! To make the pan gravy, I’m going to use the “singering” method. It’s what is used in Southern cooking. It’s so easy and no lumps!!!​

Ingredients

• 1 quart jar Canned Venison
• 8 ounce baby bella mushrooms, sliced
• 2 Shallots, minced (substitute 1/2 onion)
• 2 cups Venison Stock (substitute beef stock)
• 3 Tbs. Butter
• 3 Tbs. Grape Seed Oil (substitute canola oil)
• 2 Tbs. Cornstarch
• 1 Tbs. Garlic Powder
• 1 Tbs. Onion Powder
• 1/2 tsp. Kosher Salt
• 1/2 tsp. Pepper

Instructions

1. Heat oil and butter in a large frying pan over medium-high heat.
2. Add the shallot (or onion) and sauté 1 minute.
3. Add the mushrooms and sauté 1 minute (don’t add salt yet).
4. Add the garlic powder, and onion powder, pepper, and now add salt.
5. Sauté another minute.
6. Turn down heat to medium and sprinkle the cornstarch over the mushrooms, and stir to coat the mushrooms.
7. Continue to stir while adding the stock.
8. Bring the heat back to medium-high and stir while the gravy thickens.
9. Add the canned venison, including liquid from the jar.
10. Heat through and serve with sides of your choice.

Maryland Hunters – Will you please give $5.00 to help us process deer meat to feed the hungry when you purchase your Maryland hunting license?  We no longer receive state grant money and are depending on donations and fundraisers to pay the meat processing bills!

Look for “Venison Donation Program” under the “Merchandise” section when you purchase a hunting license, permit or stamp online.  We are asking for $5.00, but ANY AMOUNT will help us pay to have donated deer processed into meat for local food banks and feeding ministries! 

PURCHASE YOUR MD HUNTING LICENSE ONLINE at:  compass.dnr.maryland.gov
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STORE LICENSE PURCHASES:  Ask to add the donation when purchasing at your local sporting goods or chain store!

​Nick Pinizzotto from the National Deer Alliance recently interviewed FHFH Executive Director Josh Wilson on the  “Coffee and Deer” show about FHFH
​ and the success of our program . 

You can view this great interview here.

We thank the NDA for featuring FHFH’s mission of feeding the hungry.

Base Camp Country Real Estate​ is a hunting land, ranch, and farm listing agency that is backed by land market experience. With roots in the land market, specifically with marketing hunting leases for over 20 years, Base Camp Country has created a foothold in the hunting land, farm, and ranch land for sale market. The secret to success in listing land, ranches, and farms for sale is a dependably active buyer base. From over 20 years of marketing hunting leases in most of the United States, finding and listing land is second nature to Base Camp Country agents. This has created thousands of targeted buyers looking for land, and landowners ready and willing to sell. With our targeted buyer base, many listings, and dedicated agents, Base Camp Country is poised to be the number one hunting land, ranch, and farm land listing agency. ​

​FHFH is the only venison donation ministry actively setting up chapters across the nation and seeking to collaborate with other existing state and local venison donation programs. FHFH reaches an audience within both the hunting and non-hunting communities and provides the #1 most difficult item for food banks and feeding ministries to obtain – protein-based red-meat. Since 1997 FHFH has provided more than 20.2 million servings of meat for people in our country struggling with hunger.

We received this letter from Hebron Country Food Pantry in Indiana thanking FHFH for helping with the meat processing cost for a steer they purchased.

Dear Friends at FHFH,
 
Thank you so very much for the $350 donated to assist in the processing of the steer we purchased at the Porter Country Fair.  We ground the steer into hamburger to be distributed to clients of Hebron Country Food Pantry.   Our clients are very grateful for this wonderful meat.  We appreciate your assistance with the processing fees. 
 
Hebron is a small town of around 3,000 residents.  There are two low income housing units and two mobile home parks within our zip code.  Statics show that 17.3% of residents of Hebron live at the poverty level.  36.6% of the children under 6 and 35.6% of the children 6 to 11 years old live at the poverty level.  In May of 2013 Hebron Country Pantry had 55 household assists.  Now we are assisting an average of 160 households each month.  So you can see the need is growing in our community.
 
We are very blessed to have the support of the community groups, individuals, churches, the school and organizations such as yours.  We are also a USDA client choice pantry and receive products through the Food Bank of Northwest Indiana. We are also blessed with over fifty volunteers from the community. 
 
Thank you for your assistance with the processing of the steer and for all your organization does to help fight hunger!

Roasted Italian Venison Sausages with Grapes and Balsamic Vinegar and Spring Onion Mashed Potatoes
by Bobbie Jo Wasilko
He Hunts She Cooks

The key to making this dish really amazing relies on using the best balsamic vinegar available. I always use Bistro Blends Heirloom
​Balsamic Vinegar http://www.bistroblends.com 

Sausage Ingredients

• 1-1/2 pounds (3 links) **hot Italian venison sausage links
• 1-1/2 pounds (3 links) sweet or mild Italian venison sausage links
• 3 Tablespoons unsalted butter
• 2-1/2 pounds red and/or green seedless grapes, stemmed (6 to 7 cups)
• 1/3 cup Bistro Blends Heirloom Balsamic vinegar (could also add a 1/4 cup port wine or pomegranate molasses with the vinegar).

Spring Onion Mashed Potatoes Ingredients

• 4 Medium sized Russet Potatoes
• 2 Heaping Tbs. Minced Garlic (about 2 cloves)
• 1 Stick of Sweet Cream Butter
• 1/3 cup Heavy Cream
• 3 Spring Onions, minced, including green and white parts
• Kosher Salt and Fresh Ground Pepper

Directions

1. Preheat the oven to 400 degrees F. Bring a large pot of water to a medium simmer.
2. Prick the sausages with the tip of a knife or a metal skewer and add them to the water.
3. Simmer the sausages gently for 8 minutes, then drain them and set aside.
4. Melt the butter in a large roasting pan over low heat. Add the grapes to the pan and toss to coat them with the butter. With tongs transfer the parboiled sausages to the pan and push them down into the grapes so that the sausages will not brown too quickly.
5. Roast the sausages and grapes in the preheated oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. With a slotted spoon, transfer the sausages only to a serving platter.
6. Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar to the grapes. Stir to scrape up the browned bits on the bottom of the pan and cook on high heat until the vinegar and juices until they are thick and syrupy, about 2 minutes.
7. Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes.
8. **Use moderate to hot Italian sausages, as their fennel and garlic flavors are essential to this dish.

Directions for Spring Onion Mashed Potatoes

1. Peel and cube the potatoes and add them to a pot with water and 1 tbs. kosher salt and boil until just fork tender.
2. While the potatoes are cooking, add the stick of butter, minced garlic and cream to a large coffee mug or microwave safe measuring cup. Warm for only 30 seconds on high in the microwave (you just want to warm the butter and cream slightly). Remove the mug and place near the stove to continue to steep the garlic. Or you can place the ingredients in a small pot and turn the burner to the lowest setting while the potatoes boil.
3. Drain the potatoes and pour the warm butter, garlic cream mixture over top and mash. Add the spring onions and mix another minute. Season to taste with salt and pepper.
4. Serve with Venison Sausages and pour some balsamic syrup over top.